Trash Tiki is an online resource aimed at injecting a bit of personality back into the boring topic of sustainability. We write recipes, educate folk & have been know to throw the odd party

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Citrus is like the final frontier of modern craft cocktail culture. First, we burned the 90’s thinking with truly “classic” bars that used fresh squeezed to order. Then as the movement spread and fresh reached bigger volume bars, the question was about how long fresh could last so that “to order” could be done away with in the name of speed of service. Molecular saw the advent of manipulating flavour and textures within citrus and the ascent of citric, malic, et. al. acids into our lexicon. Hell, some jack asses even had a whole bar with no fresh products ;)

The almighty avocado, it has become to coffee shops what the pineapple has become to bartenders. A symbol to be made into pins, tattooed on oneself and 'gramed ad-fucking-naseum. Great that we know we can waltz into any city and be guaranteed an avocado toast with our flat white, but what the hell happens to all the pits once we're through?

After bringing Trash Tiki to Asia, North America and South America over the last 5 months there has been one ingredient that we have come across many times, espcially in the heat of summer. Watermelon.

One of summers favourite flavours winds up in everything from mojitos to margaritas, but what we have found in common with all this summery business though is three things.

Changing texture in classic cocktails, 99% of the time means egg white. While in Tiki drinks, texture is a lot more of a focus as when you start working with puree’s and sweet nectar of the gods like coco Lopez. What we learnt quite quickly when making anti-waste tiki drinks, is that texture is a mother fucking pain in the arse to figure out how to add in to a drink.

This is one of our favourite recipes/ingredients to date and probably the one we’ve been asked for the most. Something that started from our time rolling with the Dandelyan homies and continues to feature there in various incarnations, as well as being championed at the WastED London at Selfridges Rooftop pop up we rocked and now on pretty much every menu we drop.

Using this cordial, it definitely falls outside the realm of "classic" cocktail ingredient, but here also in lies its beauty. It's a great way of making sure every drink you create is truly one of a kind, and where ever a classic recipe also calls for citrus, using this bad boy means you can use less citrus and thus continue to reduce your consumption. Inception level waste efficiency!

Orgeat is a cocktail bar staple whether you're blasting out Mai Tai's for the masses or knocking up a tasty wee Cameron's Kick for someone who wants to up their Sour game. This is one of the first recipes we tackled when embarking on Trash Tiki and to date remains one of our favourites - simple, easy to tweak to your own taste

Getting fresh fruit flavours in to our drinks with out using brand new fruit every time was always going to be a bitch, but while things like our Tepaché recipe take a few days to make we were pretty chuffed when we managed to nail a recipe to make lime in like, no time at all.

In fact, given how this recipe can be multiplied to what ever number you need, we'd love to see any motherfucker makes 1OL of fresh lime juice as quick as you can bang out this recipe.